Stir-Fried Beef with Asparagus & Snow Peas
Tender sirloin strips marinated in sherry, ginger, and sesame oil then wok-tossed with crisp asparagus, snow peas, and red pepper in a glossy oyster sauce. Dinner in 25 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
25 minThis is the kind of stir-fry that makes you wonder why you ever bothered with takeout.
Thin sirloin strips soak up a quick marinade of dry sherry, dark sesame oil, fresh ginger, and garlic, then hit a screaming-hot wok alongside bright asparagus spears, crunchy snow peas, and strips of red bell pepper.
A slick of oyster sauce thickened with arrowroot ties everything together into a glossy, savory coat.
The whole thing comes together in about 25 minutes, and every bite snaps with color and crunch.
Kitchen Tips
- Slice the beef against the grain and keep the strips thin. Partially freezing the steak for 20 minutes makes slicing much easier.
- Don’t crowd the wok. If your wok is small, stir-fry the beef in two batches so it sears instead of steaming.
- Snow peas go in last and only need a minute covered. They should still have some snap when you serve.
- Arrowroot makes a cleaner sauce than cornstarch. It thickens clear rather than cloudy, giving that restaurant-quality sheen.
Ingredients
Directions
Cut steak into thin strips.
Place in a large bowl with sherry, sesame oil, gingerroot, and garlic.
Let marinate 15 minutes.
Cut green onions into ½-inch pieces, and trim asparagus and Heat wok over medium-high heat and add safflower oil. Stir-fry green onions, asparagus, and bell pepper for 2 minutes, then remove to a platter and keep warm in oven. Add steak and marinade to wok and stir-fry for 3 minutes. In a small bowl combine oyster sauce and arrowroot. Add to steak and cook for 1 minute. Add vegetable mixture and cook for 1 minute, stirring constantly. Toss in snow peas, cover wok, and cook for 1 minute. Serve immediately.
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